Monthly Archives: August 2010

Pan-Roasted Pork, Grape Tomato, and Basil Pasta

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Frequently, I end up with leftovers.  Sometimes, I can’t be motivated to eat them. It can be a trial trying to make sure they don’t go to waste. I had extra pan-roasted rosemary and sage pork tenderloin that I had made for my parents and needed to do make something quick. I also had gone to the farmer’s market near my work last week and picked up gorgeous grape tomatoes, fragrant fresh basil, green scallions, zucchini, small Italian eggplants and squash blossoms. Here’s what I came up with.

Makes 2 servings

  • 8 oz leftover pan-roasted rosemary and sage pork tenderloin, cubed
  • 1/2 pint grape tomatoes, halved
  • 1/2 tsp red pepper flakes
  • 1 small shallot, finely chopped
  • 4 fresh basil leaves, chopped
  • 4 cloves garlic, finely chopped
  • 1 stalk scallion, chopped
  • 1 T olive oil
  • 2 T pecorino romano, grated
  • 4 oz whole wheat spaghetti (or any pasta you prefer)

Over high heat, bring some water to a rolling boil. Season the water with some salt to taste. Add the whole wheat spaghetti. Cook pasta until al dente.

In a skillet on medium high heat, saute the shallots and scallion in olive oil until soft and semi-translucent. Add the minced garlic and red pepper flakes and cook until golden brown. Stir in the grape tomatoes and cubed pork. Heat until the grape tomatoes begin to soften and the pork has warmed through. Stir in the basil. Keep warm while you wait for the pasta to cook.

Drain the pasta. Add to the skillet and toss with pecorino romano. Serve immediately.

Flourless Chocolate Cake

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If you eat gluten-free or are looking for a rich, dense chocolate fix, this flourless cake is the best choice. With great reception, I have made them as cupcakes for a friend’s birthday. For an elegant meal, I also have made them in a spring form cake pan with some raspberry puree.


Adapted from Tyler Florence
Serves 6
  • 1 lb bittersweet chocolate, chopped small (I use or 70% Lindt or 65% Valrhona)
  • 1 stick unsalted butter
  • 8 large eggs, separated
  • 3/4 C sugar plus 1 T
  • 2 C heavy cream, cold

Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan. Put the chocolate and butter in a heatproof bowl over (but not touching) about 1 inch of simmering water until melted. While waiting, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs then whisk in the rest of the chocolate mixture in. Beat the egg whites in another mixing bowl until stiff peaks form and fold into the chocolate mixture.

Pour into the prepared pan (line the bottom with parchment paper) and bake until the cake is set and the top starts to crack. It’s done when a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 to 25 minutes. Let stand 10 minutes, then unmold. Serve at room temperature. For a garnish and acidity to counteract the richness of the chocolate,  add raspberry coulis. Cake can be made as cupcakes (great as individual treats especially when dusted with powdered sugar or cocoa).

Two Fowls! Chicken Pot Pie and Chicken Stock

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Chicken Pot Pie

adapted from Robbie Rice on allrecipes.com
Makes 8 servings or one 9″ pie

  • 1 lb (3 C) boneless chicken, cubed (Used leftover chicken from a hybrid lemon garlic thyme Ina Garten/Zuni Cafe roast chicken test)
  • 1 C carrots, chopped
  • 1 C frozen peas
  • 1 C frozen corn
  • 1 T butter
  • 1/3 C chopped onion (Used the caramelized ones leftover from the chicken test)
  • 1/3 C whole wheat flour
  • 1/4 tsp black pepper
  • 2/3 C whole milk
  • 1 3/4 C chicken stock (recipe below)
  • 1 unbaked pie crust (recipe below)

Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine chicken, carrots, peas, and carrots. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the same saucepan over medium heat, cook  butter. Stir in flour, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie plate. Note we used one pie crust to reduce carbohydrates and two is too much crust! Pour hot liquid mixture over. Cover with pie crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 20 to 25 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pie Crust

More recently I have been experimenting with wheat flour as a substitute for whole wheat chocolate chip cookies, whole wheat M&M cookies and now pie crust.

  • 1 C whole wheat flour
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 1/2 C butter, chilled and diced
  • 1/4 C cold water

Combine flour and salt in a medium bowl. Cut the butter into the dry ingredients until you get coarse crumbs. Stir in cold water a tablespoon at time until you form a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight. When ready to use, roll the dough out into an even flat shape about 1/8 inch thick. Press into pie plate if desired.

Chicken Stock

  • 1 pound chicken parts, carcass remnants, etc.
  • 3 stalks of celery, including some leaves, chopped
  • 1 large carrot, chopped
  • 1 medium onion, quartered
  • 1 1/2 tsp salt
  • 3 whole cloves garlic
  • thyme to taste
  • 6 C water

In a large soup pot, combine all the ingredients. Bring contents to a slow boil uncovered. Reduce heat, cover and simmer for 1 hour. Remove chicken carcass and vegetables. Strain the stock and skim fat and scummy particles off the surface. To make a clear soup, strain through a cheesecloth. Store for later use if you would like.

Boccalone Salumeria, San Francisco

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Tyler Florence suggested Boccalone in his suggestions of places to go in San Francisco. While sauntering through the ferry building and tasting all the baked goods and fresh produce, we tried a salume cone of brown sugar and fennel salame, capocollo, prosciutto and sopressata. I savored every porky bite. We walked away with several little packages of pork bounty for a future picnic in the park. They offer shipping of their fine meats for those not in San Francisco.

 

Boccalone
1 Ferry Building
San Francisco, CA 94111
(415) 433-6500
Boccalone on Urbanspoon